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Food Chemistry

Resumen/Descripción – provisto por la editorial en inglés

Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.

Palabras clave – provistas por la editorial

No disponibles.

Disponibilidad

Institución detectada	Período	Navegá	Descargá	Solicitá
No detectada	desde ene. 1976 / hasta dic. 2023	ScienceDirect

Información

Tipo de recurso:

revistas

ISSN impreso

0308-8146

ISSN electrónico

1873-7072

Editor responsable

Elsevier

País de edición

Países Bajos

Fecha de publicación

1976-

Cobertura temática

Ciencias químicas

Tabla de contenidos

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doi: 10.1016/j.foodchem.2014.05.073

Electronic structure of some thymol derivatives correlated with the radical scavenging activity: Theoretical study

Ashkan Jebelli Javan; Marjan Jebeli Javan

Palabras clave: Food Science; Analytical Chemistry; General Medicine.

Pp. 451-459

doi: 10.1016/j.foodchem.2014.06.080

Botanical origin, colour, granulation, and sensory properties of the Harenna forest honey, Bale, Ethiopia

Abera Belay; W.K. Solomon; Geremew Bultossa; Nuru Adgaba; Samuel Melaku

Pp. 213-219

doi: 10.1016/j.foodchem.2014.08.064

Optimisation of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its microencapsulation by spray and freeze drying

Sangeeta Saikia; Nikhil Kumar Mahnot; Charu Lata Mahanta

Palabras clave: General Medicine; Food Science; Analytical Chemistry.

Pp. 144-152

doi: 10.1016/j.foodchem.2014.09.160

Biochemical characterisation of chymotrypsin from the midgut gland of yellowleg shrimp, Penaeus californiensis

Maria A. Navarrete-del-Toro; Fernando L. García-Carreño; Patricia Hernández-Cortés; Tamas Molnár; Laszlo Gráf

Pp. 147-155

doi: 10.1016/j.foodchem.2014.10.117

Modelling and optimising of physicochemical features of walnut-oil beverage emulsions by implementation of response surface methodology: Effect of preparation conditions on emulsion stability

Mina Homayoonfal; Faramarz Khodaiyan; Mohammad Mousavi

Pp. 649-659

doi: 10.1016/j.foodchem.2015.03.133

Optimization of hydrolysis conditions for bovine plasma protein using response surface methodology

Hyun-Woo Seo; Eun-Young Jung; Gwang-woong Go; Gap-Don Kim; Seon-Tea Joo; Han-Sul Yang

Pp. 106-111

doi: 10.1016/j.foodchem.2015.04.110

Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods

Areum Jang; Woosung Bae; Hong-Sik Hwang; Hyeon Gyu Lee; Suyong Lee

Pp. 525-529

doi: 10.1016/j.foodchem.2015.06.071

Prosopis alba exudate gum as excipient for improving fish oil stability in alginate–chitosan beads

Franco Emanuel Vasile; Ana María Romero; María Alicia Judis; María Florencia Mazzobre

Pp. 1093-1101

doi: 10.1016/j.foodchem.2015.03.125

Effect of different drying methods on moisture ratio and rehydration of pumpkin slices

Liliana Seremet (Ceclu); Elisabeta Botez; Oana-Viorela Nistor; Doina Georgeta Andronoiu; Gabriel-Danut Mocanu

Pp. 104-109

doi: 10.1016/j.foodchem.2015.10.117

Development of pectin films with pomegranate juice and citric acid

Henriette M.C. Azeredo; Rosario Morrugares-Carmona; Nikolaus Wellner; Kathryn Cross; Balazs Bajka; Keith W. Waldron

Palabras clave: General Medicine; Food Science; Analytical Chemistry.

Pp. 101-106